Ingredients
- 1/3 cup ancho chile powder
- 1 Tbsp. Smoked paprika
- 1 Tbsp. ground dried oregano
- 1 Tbsp. ground coriander
- 1 Tbsp. dry mustard
- 1 tea. ground cumin
- 1/2 tea. chile de arbol powder or cayenne
- salt and pepper
- 1 bone-in pork shoulder (5-6 lb) trimmed
- 1/2 cup rice vinegar
- 1/3 cup Dijon mustard
- 1 Tbsp. honey
- 3/4 cup plus 2 Tbsp. canola oil
- 12 hamburger buns, lightly toasted
Preparation
Step 1
n a small bowl, combine all spices and 1 tea. each salt and black pepper. Place pork on jelly-roll pan. Season with 2 tea. salt and 1/2 tea. black pepper; rub spice mixture all over pork. Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours.
Cook in slow cooker 9-10 hours or until it falls apart.
Meanwhile, in blender, puree vinegar, mustard, honey, 1 1/2 tea. salt, and 1 tea. black pepper. With the blender running, add oil in slow stream until emulsified. Can be refrigerated for up to 3 days.
Transfer pork to a clean pan; cool slightly. Shred meat into bite-size pieces, discarding bone and fat. Mound meat on platter; drizzle with some of the vinegar sauce and any accumulated pan juices.
Serve pork on buns with remaining sauce.